For the polenta: pour the broth, water, and cream into large soup pot. Bring the liquids to a simmer over medium heat. Meanwhile, preheat a medium saute pan over medium heat and add a drizzle of oil. Sauté the diced shallot and garlic for 3 to 4 minutes until translucent, and then add to the liquids. Keep the sauté pan hot and add the prosciutto slices, 2 to 3 at a time and render until crispy - about 1 minute (they will brown really fast). Remove the fried prosciutto from pan and chop into small bits, then set aside for later.

When the liquids begin to simmer, add in the cornmeal and whisk it in very well to avoid clumps. Next, add in the salt, pepper, dried herbs and the diced prosciutto. Turn the heat down to low, cover the pan and cook for 15 minutes, stirring occasionally. Remove the polenta from the heat and add in the butter and chives. Let the butter melt, then stir it in and keep the polenta warm until ready to serve.

For the scallops: first, pat the scallops completely dry with paper towels. Next, season the scallops lightly with salt and ground pepper. To prepare the scallops, heat a medium-sized frying pan over medium-high heat and melt the 1 tablespoon of butter. Place the scallops into the pan in a circle around the edges and fry them over medium-high heat for 2 to 3 minutes per side, just until the edges are golden brown. Turn the scallops over and fry on the other side. If desired, add a splash of soy sauce into the pan just as the scallops are finishing, for more flavor and color.

To serve, first spread the polenta onto a plate, then top with 3 to 4 scallops per serving. Garnish with chopped chives, sliced prosciutto and serve warm.